Sweet Potato Hash & Eggs
Try this Vitamin A rich, twist on hash browns and eggs!
Serving Size: 1 cup has & 1 fried egg
Recipe makes 4 servings.
Food Group Servings
2 medium sweet potatoes, peeled or diced
1 small, yellow onion
1 bell pepper, seeds removed, diced
2 cloves garlic peeled and finely chopped (minced)
4 large eggs
1 cup water
2 tablespoon, 1 teaspoon of oil (olive, canola, etc.)
Heat 1 tablespoon oil over medium heat in a deep skillet. Add diced potatoes and cook, stirring occasionally, about 5 min.
Add another 1 tablespoon oil, along with onion, bell pepper, and garlic to the skillet with the sweet potatoes. Cook about 5 minutes, stirring occasionally, until the onion is soft and the sweet potatoes are tender.
Divide the hash between 4 plates and return skillet to the stove.
Heat 1 teaspoon oil in the skillet over medium heat.
One at a time, add each egg to the skillet. Cook about 1-2 minutes, until the whites are nearly solid (no longer clear). Flip the egg and cook for one more minute.
Top sweet potato hash with an egg, and serve right away.
Tips & Tricks:
- If you don’t like fried, feel free to cook the eggs to your preference.
- Serve with whole wheat bread for a serving of fiber from whole grains.
Recipe adapted from SNAP4CT.